Egg fried rice is great with dinner, or as a quick warm lunch or even cold for breakfast. Always fresh, even reheated or cold if you keep the scrambled eggs separate from the fried rice and stir together just before serving.

Here is another chicken liver student dinner made on a hot plate in a wok, a full week of dinners under 50 cents each. #GoldApron23

Classic recipe, a delicious three component dinner: 2 pounds each of stirfried pork, stirfried vegetables and stirfried rice. Each major ingredient is precooked and then stirfried together to mix the flavors. Takes only one hour.Fresh for a week in the fridge. Reheats well in wok or microwave.

This is a fool proof recipe to make 3 different types of fried rice balls from cold cooked rice that can go well with 6 different cooked fillings, egg, chicken, tofu, pork or lamb, beef, or fish, eighteen different snack flavors. You can use a frying pan or wok to crisp the riceballs and reuse the oil. The crust is plain or flavored with a mild or spicy sweet pepper sauce. To make sixteen egg size balls, you only need one cup of rice.The mild gochujang pepper sauce stays delicious when reheated.

Kids need tasty snacks after school that look good and smell good and taste good, that are nutrious and dont get thrown away. Here is a pocket snack soldiers and farm workers use to get through the day. I made a smaller version for kids, egg size balls instead of big peach size ones.One part chicken, one part veggies, one part rice boiled in coconut milk, soy sauce and palm sugar, then stir fried, then coated with a breaded egg crust, deep fried into hush puppy balls, delicous cold. Cooked once a week, fresh in the fridge for a week. Freezes well up to a year.

Red lentils make dishes creamy, perfect base for other mild flavors like kobe beef, sweet peppers, mild onion, basmati rice. Wrapped in translucent rice wrappers, a tasty luncheon. Wrapped in lettuce leaf, an appetizer. Wrapped in omelette, a delicious breakfast.#GlobalApron

Ground lamb, spiced and rolled into firm balls, then stirfried and boiled, releases its flavors and fats into the wok, and spices up stirfried rice and vegetables to a delicious dinner. Serve with pickled vegetables like atjar tjampoer and shrimp chips, krupuk udang. Pickled vegetables take away the sting of spicy dishes.

Great way to use leftover fried rice with fresh shrimp!

No rice cookers or air fryers needed. Indonesian and Persian cuisines, simple and beautiful. Here are both weekday and festive recipes.

Surprise your friends with this quick big gourmet dinner.

Wild rice grows in the cold waters of the Great Lakes Area, and the cold mountain lakes of California. It is harvested in August/September before the first frost. In this pilaf, The roasted flavor of the native wild rice is absorbed by the basmati rice, so you double your flavor. Wild rice pilaf makes any meal look and taste special. We buy 5 pounds of wild rice a year from the local Wild Rice Cooperative here.

The trimmings left over from preparing a whole duck for marinade are perfect to make this gourmet wild rice duck soup dinner, a full meal for two.#GoldenApron23